Drizzle bundt cake

Tahini & yoghurt sponge, pomegranate & rose water drizzle, pistachio dust

Drizzle bundt cake

Drizzle bundt cake

Serves 18
Cooks In1 hour 10 minutes plus cooling
DifficultyNot too tricky
Nutrition per serving
  • Calories 468 23%
  • Fat 25.3g 36%
  • Saturates 12.4g 62%
  • Sugars 41.1g 46%
  • Salt 0.3g 5%
  • Protein 6.8g 14%
  • Carbs 56.9g 22%
  • Fibre 1.3g -
Of an adult's reference intake
Tap For Method


  • 375 g unsalted butter (at room temperature) , plus extra for greasing
  • 375 g golden caster sugar
  • 375 g self-raising flour
  • 150 g natural yoghurt
  • 2 tablespoons tahini
  • 6 large free-range eggs
  • 2 lemons
  • 1 orange
  • 150 g shelled unsalted pistachios
  • 1 pomegranate
  • 1 lime
  • ?-? teaspoon rose water
  • 300 g icing sugar
Tap For Method
Tap For Ingredients


  1. Preheat the oven to 180oC/350oF/gas 4. Generously grease a 2-litre bundt tin with butter.
  2. Place the sugar, flour, butter, yoghurt and tahini into a large bowl. Crack in the eggs, squeeze in all the citrus juice and mix until smooth. You could also do this in a food processor.
  3. Pour the mixture into the bundt tin, scraping it out of the processor with a spatula, then give the tin a jiggle to level out the mixture. Bake for 50 to 55 minutes, or until golden and an inserted skewer comes out clean.
  4. Leave the cake to cool in the tin for 5 minutes, then turn out onto a wire rack and leave to cool completely.
  5. To make the amazing drizzle, halve the pomegranate and squeeze 30ml of juice through a sieve into a jug, then squeeze in 30ml of lime juice. Pour into a bowl with the rosewater, then stir in the icing sugar to give you a thick drizzling consistency.
  6. Smash up the pistachios in a pestle and mortar into a mix of random small chunks and lovely dust.
  7. Pour the drizzle over the cooled cake, letting it drip down the sides. Fill the middle of the cake with beautiful pomegranate seeds, then sprinkle over the pistachios, slice and serve.